You-Won’t-Believe-It’s-Not-Dairy Pasta Dish

Estee Kafra Recipe By
5
(1)
  • Cooking and Prep: 25 m
  • Serves: 4
  • Contains:

I’ve made this sauce with many different varieties of pasta and it’s great any way, so pick your favorite and go for it! It’s excellent with stuffed butternut squash or mushroom ravioli as a starter, or as a side dish with a smaller pasta. You can use regular coconut milk or use the light one for a lower-fat version.

Ingredients (11)

Pasta

Sauce

Start Cooking

Prepare the Pasta and Sauce

  1. Mix all the sauce ingredients in a saucepan and let simmer over low heat for about 20 minutes, stirring occasionally to prevent sticking.

  2. Meanwhile, sauté mushrooms in a little bit of oil until they have softened and become flavorful.

  3. Cook pasta in boiling, salted water to al dente, or according to package directions. Drain well.

  4. Remove sprig of rosemary, if using, from the sauce and pour the sauce over the hot pasta. Mix well. Add mushrooms and toss.

  5. Top with a large handful of chopped parsley and a few more twists of a black pepper grinder. Best if mixed right before serving. You can keep sauce warm in a pot separately until ready to serve.

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  • mindy

    almond milk vs coconut

    Can i swap the coconut milk for almond?
    Posted by mindel |May 6, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    Coconut milk is richer and creamier than almond milk. You can substitute it but it won't give it the same creaminess.
    Posted by raquel_kosher|May 11, 2020
    1
  • mindy

    really good

    I made it with almond milk and it worked great. the only thing is, i saw by the questions and answers about using ground black pepper instead of peppercorns: no it does not work equally! i did half the amount of black pepper and my mouth was on fire! I would do more like a quarter of the amount...:( Otherwise its a great parve pasta
    Posted by mindel |May 6, 2020
    0
  • Devora

    Peppercorns substitution

    I don't have peppercorns, so if the recipe calls for 1 tablespoon black peppercorns, how much ground black pepper would I substitute for that?
    Posted by Devora62 |March 9, 2018
    Replies:
    Chaia Frishman
    According to my research, black peppercorns have more heat than ground, so you can substitute tablespoon with tablespoon. A tablespoon of ground black pepper sounds intense. I would halve it first and then see what happens.
    Posted by Chaiaadmin|March 9, 2018
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • mindy

    really good

    I made it with almond milk and it worked great. the only thing is, i saw by the questions and answers about using ground black pepper instead of peppercorns: no it does not work equally! i did half the amount of black pepper and my mouth was on fire! I would do more like a quarter of the amount...:( Otherwise its a great parve pasta
    Posted by mindel |May 6, 2020
    0
Please Log in to ask a question How'd it turn out? Write a review. POST
  • mindy

    almond milk vs coconut

    Can i swap the coconut milk for almond?
    Posted by mindel |May 6, 2020
    Replies:
    Raquel Admin - Kosher.com Admin
    Coconut milk is richer and creamier than almond milk. You can substitute it but it won't give it the same creaminess.
    Posted by raquel_kosher|May 11, 2020
    1
  • Devora

    Peppercorns substitution

    I don't have peppercorns, so if the recipe calls for 1 tablespoon black peppercorns, how much ground black pepper would I substitute for that?
    Posted by Devora62 |March 9, 2018
    Replies:
    Chaia Frishman
    According to my research, black peppercorns have more heat than ground, so you can substitute tablespoon with tablespoon. A tablespoon of ground black pepper sounds intense. I would halve it first and then see what happens.
    Posted by Chaiaadmin|March 9, 2018
    0

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